Nov 16, 2006
Out in Malabon on official business sometime last month, we were served great tasting Buko Tarts (which, we found out later, came all the way from Tagaytay). I liked it because it was not too sweet, the crust was buttery and flaky and the filling was just in the right level of creaminess. It was so good I was tempted to eat a whole serving (I meant to share the calories with my husband), savoring and complementing (or is 'compounding' the better word?) the sinfulness by gulping ice-cold Coke. Gosh. I haven't done that for ages! (Bless me father for I have sinned...)
Well, you know what happens when I get impressed with food -- I try making it myself in my kitchen. I wasted no time sending out for fresh buko, and made crust. The 'experiment' lasted less than an hour, and produced 18 buko tarts. The verdict? Jam ate three right away, despite the filling being piping hot!
Here's the recipe:
What's In It?
2 cups all purpose flour
1 t. salt
1/2 c butter
3 to 4 T cold water
2 cups buko meat, cut into shreds
3/4 c sugar
1/2 c evaporated milk
1/2 c cornstarch dispersed in
1/2 c buko water
a few drops of Buko Pandan flavoring (optional)
Medium sized Aluminum Puto/Tart Molds (P56.75 per 6 pieces at ValuePoint)
Get the butter out of the ref to soften it a bit. Set aside and start making the filling: In a medium sized pot or deep pan, combine the filling ingredients and bring to a boil over medium heat. Simmer and stir until the mixture thickens. (The best is a gluey consistency that you can still spoon. Be careful not to overcook or else the mixture will get into a paste consistency.) Remove from fire and set aside.
Work with the tarts: Combine the salt and flour in a mixing bowl. Cut the butter into cubes with a knife, then cut it into the flour-salt mixture using a pastry cutter or the tines of a fork. (The flour will combine with the butter and you're supposed to end up with a crumbly mixture.) Moisten the dough with the cold water, mix and gather into a ball. Roll out and flatten the dough with a rolling pin (or a floured wine/water bottle) to about 1/8" thick.
Cut out round pieces of the dough using egg rings (if you have), jars or round plastic wares whose mouths are bigger than the size of your tart molds. Cut the remaining dough into even-sized strips (to be used as topping later).
Lightly dust the tart molds with flour, then line each with the round dough cut-outs. Press the dough to the bottom and sides of each mold. Fill each with Buko filling then top with the dough strips, making lattices.
Bake for 5-7 minutes or until the tops turn golden brown at 200C in a Turbo Broiler. (Note: baking time is longer in a conventional oven; shorter in an oven toaster.)
Let cool before taking out of the individual molds.